My daughter is in training. It is
never to early to start learning how to bake a cake. In my
household, I try to encourage my daughter to participate in the
preparation of our food. She picked out the cake recipe.
It is Martha Stewart's Yellow Butter Cake Recipe with Chocolate
Frosting. It is a lovely butter cake. My daughter
actually measured the ingredients, baked and frosted this cake.
I think she is on her way to being a Domesticated Diva, she was ten
when she made the cake in picture.
Martha Stewart Yellow Butter Cake
Makes two 8 inch or 9-inch cake
2 sticks (1 cup) unsalted butter, room temperature,
plus more for pans
1 1/2 cups all-purpose flour, plus more
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon salt
1 3/4 cups sugar
2 teaspoons pure vanilla extract
1 1/4 cups milk
1.Preheat oven to 350
degrees. Butter two 9-by-2-inch round cake pans; line the bottoms
with parchment paper. Butter parchment, and dust with flour, tapping
out excess; set aside. Into a medium bowl, sift together flours,
baking powder, and salt; set aside.
2.In the bowl of an
electric mixer fitted with the paddle attachment, beat the butter and
sugar until light and fluffy, 3 to 4 minutes, scraping down the sides
of the bowl as needed. Beat in eggs, one at a time, then beat in
vanilla. With the mixer on low speed, add the flour mixture in three
parts, alternating with the milk and beginning and ending with the
flour; beat until combined after each addition.
batter between the prepared pans, and smooth with an offset spatula.
Bake, rotating the pans halfway through, until cakes are golden brown
and a cake tester inserted into the center comes out clean, 30 to 35
minutes. Transfer pans to a wire rack to cool 20 minutes. Invert
cakes onto the rack; peel off the parchment. Re-invert cakes and let
them cool completely, top sides up.
Martha Stewart's Chocolate Frosting
Frosting for one 8 inch or 9-inch layer cake
24 ounces best-quality semisweet
chocolate, finely chopped
1/2 cup plus 1 tablespoon Dutch-process
1/2 cup plus 1 tablespoon boiling
3 sticks (1 1/2 cups) unsalted
butter, room temperature
1/2 cup confectioners' sugar
2 layers of Yellow Butter Cake sliced in middle to
make 4 cakes
I had to add extra confectioner's sugar
to make it easier for my daughter to frost cake.
1. Place chocolate in
a heatproof bowl set over (but not touching) simmering water. Turn
off heat; stir occasionally until chocolate has melted completely,
about 15 minutes. Set bowl on countertop, and let chocolate cool to
room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder
and boiling water in a small bowl; stir until cocoa is dissolved.
2. In the bowl of an electric mixer fitted with the paddle
attachment, beat butter, confectioners' sugar, and salt on
medium-high speed until light and fluffy, 3 to 4 minutes. Add melted
chocolate; beat on low speed until combined, 1 to 2 minutes, scraping
down the sides of the bowl as needed. Beat in cocoa mixture.
Using a serrated knife, trim tops of cakes to make level; brush off
crumbs. Place four strips of parchment paper around perimeter of a
serving plate or lazy Susan. Place the first layer on the cake plate,
and spread top with 3/4 cup of frosting. Place the second layer on
top, bottom side up, and spread top with 3/4 cup of frosting; repeat
process with the third layer. Place the remaining layer on top of the
third layer, bottom-side up; insert a dowel into the center of cakes
if necessary. Spread entire cake with remaining frosting. Decorate
with sprinkles, if desired.